Two Butts for the Kids' Birthday

[schoolbob]

Hello all. 

I haven't been on for a while and haven't smoked anything in at almost a year! 

 Life got in the way a little bit, but am looking forward to smoking some tasty goodness all summer. 

It is a drizzly, chilly evening here in Denver, but I am determined to not let that spoil our festivities tomorrow. I picked up some beautiful shoulders (grass-fed, natural) meat at my local butcher. They rang in somewhere between 8.5 and 10 pounds (sorry, I don't recall the exact weight).

Nonetheless, I came home from work and fired up my trusty Master Flame vertical gasser. I gently bathed the mix of pecan, sugar maple and apple and in the chips went. I love the sizzle when the chips hit the fire box.

For the butts, I use a heavily modified sweet n smoky rub from Steve Raichlen. I get all my spices freshly ground from the Savory Spice Shop here in town. 

After the counter top knocked the chill off the butts, I got them on at about 8:30pm Mountain, right after I saw the TBS!

Stay tuned....Q-View to come....

 

[oldschoolbbq]

 I'll be watching

  meanwhile...

 

[jrod62]

:popcorn  I'll be watching :biggrin:   meanwhile...

X2

 

[schoolbob]

Well, they came off the smoker just shy of 4:30am. 165 degrees. I put them in a pan with foil in the oven at 225 to finish them off to 195.

Funny thing was that I never noticed any stall. These were the first butts where I never saw one.

Party is not until 2pm. I honestly thought they would take longer to get to this point. Maybe they weren't as big as I thought! Oh well, better early than late.

Q-view to come........tomorrow after I get some sleep!

Sent from my Samsung Galaxy S III using Tapatalk 2

 

[jimf]

I ran into the same thing last night. I started at 2am expecting them to take 8-10 hours and 4 hours in they are ready to be foiled.

 

[slufa111]

well dont foil....